Creamy Chicken Cardinale Recipes

CREAMY CHICKEN CARDINALE

Steps:

• Rinse the chicken under cold water and pat dry with paper towels.
• In a shallow bowl, combine the flour, salt, pepper, and oregano.
• Heat a large broiler-safe skillet or 2 over medium heat. Add the olive oil.
• Dip the chicken in the seasoned flour. Shake any excess flour off and add the chicken to the skillet.
• Sauté for 3 minutes until golden brown on the bottom. Flip the chicken over and sauté for another 3 minutes until golden on both sides.
• Drain some of the excess oil from the skillet. Add the butter and garlic slices around the chicken. When the butter has melted and the garlic is fragrant, pour in the broth and marsala. Reduce the heat to low. Cover the skillet and simmer the chicken until cooked through, approximately 8 minutes.
• Place the upper oven rack about 6 inches below the broiler element. Preheat your broiler.
• Place a slice of prosciutto on each cutlet. Top the ham with a slice of roasted pepper. Sprinkle each with parmesan cheese and top each with a slice of mozzarella. Place the pan or pans under the broiler and cook until the cheese has melted, approximately 1 ½ to 3 minutes.
• Remove the chicken to a serving platter and spoon any extra sauce over the chicken. Sprinkle the parsley over the top and enjoy.

CREAMY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
• Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

CHICKEN CARDINALE

Steps:

• Melt butter in a saute pan until melted.
• Saute chicken breasts and mushrooms until the chicken is lightly brown and juices run clear.
• Add the proscuitto, oregano, salt & pepper.
• Add marsala wine and cook rapidly to reduce it by half.
• Remove chicken to a broiling pan, top with cheese and broil only until the cheese has melted.
• Pour remaining sauce from pan over chicken and sprinkle with chopped parsley if desired.

OLD-FASHIONED CREAMED CHICKEN

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
• Whisk in the broth, half-and-half, and sherry.
• Bring to a boil, whisking frequently.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.

CREAMED CHICKEN

Steps:

• In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.